1874

John Torode’s rib of beef with a mustard crust

  • serves 10
  • Easy

John Torode's rib of beef with a mustard crust recipe has the secret to a perfect Sunday roast. This method of cooking allows the meat juices to flavour the potatoes. Let the meat come up to room temperature before cooking.

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Ingredients

  • rib of beef 1 × 4-bone, trimmed
  • sunflower oil
  • onions 2 large, diced
  • butter 50g
  • white breadcrumbs 300g
  • wholegrain mustard ½ 210g jar
  • eggs 2, lightly beaten
  • floury potatoes 2kg, or quartered if large

Method

  • Step 1

    Heat the oven to 220c/fan 200c/gas 7. Rub the beef all over with oil and season well.

  • Step 2

    To make the mustard crust, fry the onions in the butter until softened. Cool a little then add to the breadcrumbs with the eggs and mustard and stir to a paste. Season.

  • Step 3

    Spread the crust evenly over the beef, leaving the ends uncovered. Lay a piece of well-oiled foil over the crust.

  • Step 4

    Put the potatoes in the bottom of a large roasting tin, drizzle over a little oil, season well then sit the beef on top. Roast in the oven for 2 hours.

  • Step 5

    Remove the foil and cook for a further 40 minutes until the crust is dark gold. Take the beef from the tin and rest somewhere warm for at least 30 minutes. Turn the spuds then put back in the oven for another 30 minutes or until they have a good colour on them. Carve the beef after resting and serve with the roast potatoes.

Nutritional Information

  • Kcals 114
  • Carbs 61.3g
  • Protein 100.5g
  • Fat 53.6g
  • Salt 1.58g
  • Fibre 4.3g
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